Le Potazzine
- Region : Tuscany
Winery Info
Potazzine is the italian word for very colorful and vivacious birds which inhabit the Tuscan countryside. In Montalcino, grandparents and parents alike often use Potazzine as a term of endearment for children. In...
Potazzine is the italian word for very colorful and vivacious birds which inhabit the Tuscan countryside. In Montalcino, grandparents and parents alike often use Potazzine as a term of endearment for children. In fact, it was their maternal grandmother who affectionately gave this nickname to Viola and Sofia who are the daughters of Gigliola Giannetti. 
The estate consists of five hectares of vineyards registered in Brunello, three of which are located in the proximity of the winery, 507 meters above sea level, with an age average of 14 years. Harmony, finesse and cleanliness are the keywords of the wines of Le Potazzine, which can rely on the company’ skills in assembling the elegance ad aromas of the grapes grown in the west, in the locality of Le Prata, near the winery, with the structure of the bunches cultivated further south, near Sant’Angelo in Colle. The aim pursued right from the first vinification at Le Potazzine, was to make wine in the most natural way possible, seeking balance, elegance and outstanding personality. This is obtained with natural fermentantions, thanks to indigenous yeasts, which, together with long macerations and ageing in medium-sized Slavonian oak barrels, in compliance with the tradition, for both Brunello and Rosso di Montalcino, create the fundations for the creation of wines with smooth tannins that are never harsh, with a tangible and recognisable style that reveals absolute finesse. The rest are located in the area of Sant’Angelo in Colle, about 340 meters above sea level, implanted in 1996. The training system is unilateral cordon with a density of 6000 plants per hectare. The link with the two Potazzine not only features in the name of the winery, but also in its entire evolution. It was created in 1993, when Viola was born, and expanded by a further two hectares in 1996, when Sofia came along. This brought the total area registered for the production of Brunello and boasted by the estate today, to five hectares. The Estate has always been used for the aging of their wines, Slavonian oak of Garbellotto, from 30 to 50 hectoliters. Brunello usually aged in barrels 40 months, the Brunello Riserva, produced only on vintages 2004, 2006, 2011 and 2015, rests in wood for about 60 months, while our Rosso di Montalcino remains there for 12 months, even if the product specification does not provide any kind of aging. The results thrilled clients and critics alike, and though it was the “moment of the barrique,” Gigliola never felt the need to experiment or change. The wines were always laser pure expressions of Montalcino terroir with an appealing elegance, and they remain so today. Fermentations at the estae are traditional: done at ambient temperature and long – up to 30 days for both Brunello and Rosso. Both wines age in Slavonian oak casks of 30-50 hectoliters; Brunello for 42 months, and Rosso up to 12 months. All of Le Potazzine’s vineyards (now measuring 5ha with an extra 1.5 ha purchased in Sant’Angelo in Colle) are classified for the production of Brunello, so the Rosso is of course declassified Brunello. Le Potazzine has always worked organically, but from 2019 all wines will be certified organic (even if not stated on the label). “Le Potazzine makes one of the most pedigreed Rossos readers will come across.” – Antonio Galloni “Le Potazzine Gorelli always delivers a delicate touch with its territory-inspired wines.” – Monica Larner WE [embed]https://youtu.be/z0j8Kycxako[/embed]
The estate consists of five hectares of vineyards registered in Brunello, three of which are located in the proximity of the winery, 507 meters above sea level, with an age average of 14 years. Harmony, finesse and cleanliness are the keywords of the wines of Le Potazzine, which can rely on the company’ skills in assembling the elegance ad aromas of the grapes grown in the west, in the locality of Le Prata, near the winery, with the structure of the bunches cultivated further south, near Sant’Angelo in Colle. The aim pursued right from the first vinification at Le Potazzine, was to make wine in the most natural way possible, seeking balance, elegance and outstanding personality. This is obtained with natural fermentantions, thanks to indigenous yeasts, which, together with long macerations and ageing in medium-sized Slavonian oak barrels, in compliance with the tradition, for both Brunello and Rosso di Montalcino, create the fundations for the creation of wines with smooth tannins that are never harsh, with a tangible and recognisable style that reveals absolute finesse. The rest are located in the area of Sant’Angelo in Colle, about 340 meters above sea level, implanted in 1996. The training system is unilateral cordon with a density of 6000 plants per hectare. The link with the two Potazzine not only features in the name of the winery, but also in its entire evolution. It was created in 1993, when Viola was born, and expanded by a further two hectares in 1996, when Sofia came along. This brought the total area registered for the production of Brunello and boasted by the estate today, to five hectares. The Estate has always been used for the aging of their wines, Slavonian oak of Garbellotto, from 30 to 50 hectoliters. Brunello usually aged in barrels 40 months, the Brunello Riserva, produced only on vintages 2004, 2006, 2011 and 2015, rests in wood for about 60 months, while our Rosso di Montalcino remains there for 12 months, even if the product specification does not provide any kind of aging. The results thrilled clients and critics alike, and though it was the “moment of the barrique,” Gigliola never felt the need to experiment or change. The wines were always laser pure expressions of Montalcino terroir with an appealing elegance, and they remain so today. Fermentations at the estae are traditional: done at ambient temperature and long – up to 30 days for both Brunello and Rosso. Both wines age in Slavonian oak casks of 30-50 hectoliters; Brunello for 42 months, and Rosso up to 12 months. All of Le Potazzine’s vineyards (now measuring 5ha with an extra 1.5 ha purchased in Sant’Angelo in Colle) are classified for the production of Brunello, so the Rosso is of course declassified Brunello. Le Potazzine has always worked organically, but from 2019 all wines will be certified organic (even if not stated on the label). “Le Potazzine makes one of the most pedigreed Rossos readers will come across.” – Antonio Galloni “Le Potazzine Gorelli always delivers a delicate touch with its territory-inspired wines.” – Monica Larner WE [embed]https://youtu.be/z0j8Kycxako[/embed]
Wines
Red Wine
Grappa
